Name: Grilled Chicken and Quinoa Power Bowl with Creamy Avocado Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1/2 cup Cooked Quinoa; 1/2 Avocado; 1 tbsp Extra Virgin Olive Oil; 1/4 cup Canned Chickpeas; 1 tbsp Pumpkin Seeds; 2 tbsp Non-fat Greek Yogurt; 1 cup Raw Spinach; 1/2 cup Cherry Tomatoes; 1/4 cup Cucumber; 1 tbsp Lime Juice; 1 clove Garlic

Grilled Chicken and Quinoa Power Bowl with Creamy Avocado Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Power Bowl with Creamy Avocado Dressing

Grilled chicken breast and fluffy quinoa served with fresh vegetables and a velvety avocado-lime dressing, finished with a sprinkle of toasted pepitas.

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NUTRITION

Protein

50.1g

Fat

39.4g

Carbs

49.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 Avocado

1 tbsp Extra Virgin Olive Oil

1/4 cup Canned Chickpeas

1 tbsp Pumpkin Seeds

2 tbsp Non-fat Greek Yogurt

1 cup Raw Spinach

1/2 cup Cherry Tomatoes

1/4 cup Cucumber

1 tbsp Lime Juice

1 clove Garlic

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PREPARATION

1
Season the chicken breast with salt, pepper, and half of the olive oil.
2
Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.
3
While the chicken is grilling, prepare the dressing by blending the avocado, Greek yogurt, lime juice, garlic, and the remaining olive oil in a small food processor until velvety smooth.
4
In a large bowl, create a base with the raw spinach and cooked quinoa.
5
Top the base with halved cherry tomatoes, chopped cucumber, and rinsed chickpeas.
6
Slice the grilled chicken into strips and place it over the vegetables.
7
Drizzle the creamy avocado dressing over the entire bowl.
8
Finish by sprinkling with pumpkin seeds for a nutty crunch.